Marinate chicken breasts in the ranch dressing for 4 hours or overnight.
I opted for overnight.
Preheat oven to 450 degrees.
Combine breadcrumbs, Parmesan cheese, black pepper, sage, salt, and garlic powder; mix well.
Remove the chicken from the ranch dressing and coat with the breadcrumb mixture.
Place in a 13 x 9 pan-baking dish.
Bake for 20 minutes, then reduce heat to 350 degrees and bake for an additional 30 minutes or until done and juices run clear.

In a skillet over medium-low heat, cook mushrooms and onion in 4 tablespoons of butter until tender. Remove vegetables from the butter; set aside. Add remaining butter to the skillet. In a food storage bag or shallow bowl, combine 1/4 cup flour, salt, and pepper; dredge meat in the flour mixture. Brown beef quickly in butter; sprinkle with remaining seasoned flour left after dredging. Add beef broth and Worcestershire sauce; heat through. Stir the 2 tablespoons of flour into the sour cream until smooth. Add sour cream mixture to the meat mixture, stirring to blend. Add mushrooms and onions; cook over low heat until thickened and hot.
Serve over hot rice or noodles.

In a large non-stick skillet treated with a non-stick spray, lightly brown the chicken on both sides. Layer the onions over the chicken.
In a small bowl, combine the white wine, bay leaf, thyme, lemon pepper and garlic powder. Pour over the chicken and onions. Cover and simmer for 30 minutes over low heat.

Combine the low sodium chicken broth, evaporated milk and cornstarch. Pour over the chicken and onions, stirring until thickened. Add the green onions and continue to cook for 5 minutes. Serve over hot rice or pasta.

This recipe may also be prepared with chicken cut into strips, or by using a whole, cut up chicken with the skin removed.